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http://dx.doi.org/10.3746/jkfn.2015.44.11.1666

Sugar Contents Analysis of Retort Foods  

Jeong, Da-Un (Department of Food & Nutrition, College of Human Ecology, Hanyang University)
Im, Jun (Department of Food & Nutrition, College of Human Ecology, Hanyang University)
Kim, Cheon-Hoe (Korea Health Supplement Association Sub. Korea Health Supplement Institute)
Kim, Young-Kyoung (Korea Health Supplement Association Sub. Korea Health Supplement Institute)
Park, Yoon-Jin (Korea Health Supplement Association Sub. Korea Health Supplement Institute)
Jeong, Yoon-Hwa (Department of Food Science and Nutrition, Dankook University)
Om, Ae-Son (Department of Food & Nutrition, College of Human Ecology, Hanyang University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.11, 2015 , pp. 1666-1671 More about this Journal
Abstract
The purpose of this study was to provide trustworthy nutritional information by analyzing sugar contents of commercial retort foods. A total of 70 retort food samples were collected, which included curry (n=21), blackbean- sauce (n=16), sauce (n=17), and meat (n=16) from markets in Seoul and Gyeonggi-do. Contents of sugars such as glucose, fructose, sucrose, maltose, and lactose were analyzed in retort foods by using a high performance liquid chromatography-refractive index detector and compared to their assigned values on nutritional information labels. Analyzed sugar contents of curries, black-bean-sauces, sauces, and meats ranged from 1.05~4.63 g/100 g, 1.76~5.16 g/100 g, 0.35~25.44 g/100 g, and 1.98~11.07 g/100 g, respectively. Sauces were found to contain the highest amounts of total sugar. These analysis values were equivalent to the reference values indicated on nutrition labels, which were 40~119.5% for curries, 29~118% for black-bean-sauces, 18~118% for sauces, and 70~119.8% for meats. Therefore, this study provides reliable analytical values for sugar contents in retort foods.
Keywords
retort food; total sugar content; nutrition label; analysis;
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